Easy and healthy version of the classic cranberry sauce with no refined sugar.
When I make chili, I make a lot! Everyone always wants seconds! Chili is always delicious for lunch leftovers and leftovers are perfect for creating another meal by topping baked potatoes … quinoa chili is especially good on top of baked sweet potatoes! Trust me!!
This recipe for chili is vegan, gluten free, and has no added sweeteners, like many chili recipes. I promise you will not miss the meat! Quinoa chili has a variety of textures and flavors and it’s sure to fill your belly on a cool evening. You can also throw some cubed sweet potatoes into the chili when your adding the other veggies like bell peppers to add a little more bulk and flavor.
- 2 tbsp Avocado Oil EVOO works too!
- 1 Large Onion diced
- 2 Bell Peppers diced; 2 different colors is nice!
- 4 Garlice Cloves minced
- 4 tsp Chili Powder
- 2 tsp Cumin
- 2 tsp Oregano
- 2 tsp Pink Salt
- ½ tsp Cinnamon
- 2 shakes Cayenne Pepper
- 2 cups Uncooked Quinoa
- 6 15 oz Cans of Beans Use any combo of pinto, black, &/or kidney beans. Drained & rinsed.
- 12 Cups Vegetable Broth Chicken Broth works well too.
- 45 oz Tomato Sauce
- 2-3 cups Frozen Corn add as much or as little corn as you'd like
Optional Topping Ideas
- Avocado our favorite!
- Shredded Cheese
- Sour Cream
- Corn Chips
- In a large soup pot, heat the oil on medium-high heat and then add the onion, bell peppers, & garlic; cooking & stirring each addition for about one minute before adding the next item.
- Add in all the seasonings: chili powder, cumin, oregano, salt, cinnamon, & cayenne pepper. Cook and stir until it becomes fragrant, about 30 seconds.
- Mix in the quinoa, beans, broth, & tomato sauce. Stir everything well then cover the pot with a lid and bring to a boil. Once the chili is boiling, reduce the heat to a simmer. Keep the chili on a slow simmer until the quinoa has thoroughly cooked, 20-30 minutes.
- Before serving, add corn and season with more salt, to taste. If the chili is thicker than you prefer, add more broth. Add optional toppings to individual bowls & store leftover chili in an air-tight container in the fridge.